Directions

Dough: Place all ingredients in the bowl of a stand mixer. Using the dough hook, mix for 5-6 minutes on medium speed until stiff, not sticky, dough is formed. If you do not have a mixer, mound the flour. In the center make a well, place remaining ingredients in the well. Use a fork to slowly incorporate all of the flour into the liquid. Knead for 8-10 minutes until smooth. Cover dough with plastic wrap and refrigerate for 20-30 minutes to rest.

Filling: Place the pork, carrot, celery, cooking onion and stock in a dutch oven. Cook at 250 degree oven for 3-4 hours. Let cool. Strain and reserve the braising liquid. Place bacon in a saute pan over medium heat. Stirring to prevent burning, render the fat from the bacon (if not enough fat is rendered, add 1 Tbsp butter). Stir in onion, apple, seasonings and sugar. Cook until just taking on color. Add 1 cup of reserved braising liquid and reduce until very little liquid remains. Let mixture cool. Shred the cooled pork using a fork or your fingers. Combine with apple & onion mixture. Mix well.

Pierogies: On a well floured board, roll out 1/4 of the dough to about 1/16 inch thick. Cut out circles using cookie cutter or upturned glass. Place a small amount of the mixture in the center of each circle of dough. Fold the pierogies in half and seal the edges with the tines of a fork. Repeat untill all dough and filling is used. Drop a few pierogies at a time into salted boiling water. When they begin to float, remove from water and drain on paper towels. Refrigerate to chill. Saute pierogies in butter until nicely colored. Serve with braised red cabbage and sour cream.

I made this last week, and it was pretty good! The only thing is that next time I am going to double everything except the meat. The liquids cooked down a lot, and I prefer to have more sauce for the noodles.

Hi - Wayne from Fit and the Conniptions here. Great video and a lovely use of my music, but if you compare the music credits here to those on the YouTube page you'll see something's gone wrong - Mary Wants My Beat is actually by Boris and Olivier, and my tune is called Wander In A Dream. Looks like there's a missing " in the HTML... :)

I'm with you Marc! This recipe was fabulous! I grew up hating traditional coleslaw and have spent most of my adult life avoiding anything that looks, tastes, or smells like it. Soooo glad there are alternatives!

Love this show! Appreciate the kindness shown the contestants by the judges, no American sadism here. And, you show us that you do not throw people over 60 under the bus in the UK, yeah for you. When do we get to see a new season this side of the pond? Can't wait.

Our family loves A Chef's Life! We want to travel to NC for vacation. Vivian does a great job explaining were the food is grown and how. We loved the Butterbean Burger and my family made the burgers. Vivian keep up the great job you are doing..... Do you have a cook book for sell?